Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

Tucked away on the kitchen countertop sits a bubbling, living goop in a jar. Each day, a mixture of flour and water feeds the beige concoction, commencing a ritualistic dance that summons wild yeast ...

This includes the Taste of Science stage where attendees can enjoy an array of ingredient samples, interactive demos, and product tastings; the Solutions Showcase stage where presenters dive into the ...

CHICAGO--(BUSINESS WIRE)--The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, ...

Introduction: The case for science inspired by the kitchen / César Vega, Job Ubbink, and Erik van der Linden -- The science of a grilled cheese sandwich / Jennifer Kimmel -- Sound appeal / Malcolm ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

The way we think about nutrition is undergoing a quiet but profound revolution. It’s no longer only about counting calories or following simplistic few dietary rules. Today, the conversation is far ...